The Cuisine of India is very diverse and is a result of India's diverse population. Over the centuries, each new wave of settlers brought with them their own culinary practices which, over time, blended into the Indian cuisine as it is known today. Besides settlers from outside, Indian cuisine has been influenced by environmental, social, religious and political factors from within. Most Indian cuisines are related by significant usage of spices, and by the use of a larger variety of vegetables than many other culinary traditions. Within these recognizable similarities, there is an enormous variety of local styles.

Typically, North Indian meals consist of staple chapatis or rotis and rice, eaten with a wide variety of side dishes like dals, curries, yoghurt, chutney and achars. South Indian dishes are mostly rice-based, sambhar, rasam and curries being important side dishes. Coconut is an important ingredient in all South Indian food. The Indo-Gangetic Plain is a rich, fertile and ancient land encompassing most of northern and eastern India, the most populous parts of Pakistan, and virtually all of Bangladesh. ... Chapati or chapatti is a type of roti or Indian bread eaten in South Asia and East Africa. ... Phulka Roti is the Hindi, Urdu, Punjabi, Indonesian and Malaysian word for bread. ... Dal (also spelt dhal, dahl, or daal) is a Sanskrit term common to many South Asian languages referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian cuisine. ... It has been suggested that Japanese Curry be merged into this article or section. ... Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... In Indian cuisine, a chutney (British spelling), chatni (Hindi transliteration) or catni (archaic transliteration) is a sweet-and-spicy condiment, originally from eastern India. ... Achar (also written as Achaar) is the Hindi word for the pickle. ... A map of South India, its rivers, regions and water bodies. ... Sambar may refer to: Sambar, a kind of deer Sambar, a lentil-based dish common in South India This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ... Rasam (Chaaru) is a South Indian soup, especially common in Tamil Nadu. ... Binomial name Cocos nucifera L. The Coconut Palm (Cocos nucifera), is a member of the Family Arecaceae (palm family). ...

Besides the main dishes, various snacks are widely popular in Indian cuisine, such as samosa and vada. Among drinks, tea enjoys heavy popularity, while coffee is mostly popular in South India. Nimbu pani, lassi, and coconut milk are also popular, while India also has many indigenous alcoholic bevarages like Fenny and Indian beer. Indian snacks comprise food items that are spicy usually fried and are eaten in the evening with tea or with any one of the meals as a side-dish. ... Samosas Samosa is a South Asian food item. ... Vada (or Wada) is a popular South Asian snack. ... Following is a list of Indian drinks and bevarages Traditional Lassi Sharbat Indian filter coffee Jal jeera Masala chai Indian beer Falooda Chhachh Chhaang Toddy Fenny Nimbu pani Aam panna Historical Soma Soft drink brands Campa cola Limca Thums Up Maaza This list is incomplete; you can help by expanding... A cup of hot tea A tea bush. ... Coffee is a beverage, usually served hot, prepared from the roasted seeds of the coffee plant. ... Lassi is a traditional Indian beverage, made by blending yogurt with water, salt, and spices until frothy, that is enjoyed chilled as a hot-weather refreshment. ... An Indian liquor made from either coconut or the juice of the cashew apple. ... Modern brewing began for India in the early days of the British Empire — the mid-1700s. ...

Several customs are associated with the way in which it is consumed. Traditionally, food is consumed while sitting on the floor or on very low stools, eating with the fingers of the right hand.

History

Indian cuisine is a blend of both vegetarian and non-vegetarian elements. Fruit, vegetables, grain, meat(excluding beef and in later years with the advent of Islam- pork), fish, dairy products, and honey contituted a normal diet in Vedic times. The end of Vedic period saw a the advent of Buddhism and later Jainism, and Indian cuisine was influenced by the principle of ahimsa or non-violence. Indian cuisine turned predominently vegetarian and was embraced particularly by the priestly-class as they deemed a vegetarian diet to be superior. This was possible partly due to a very co-operative climate where a variety of fruits and vegetables can be easily grown throughout the year. For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... Islām is described as a dīn, meaning way of life and/or guidance. Six articles of belief There are six basic beliefs shared by all Muslims: 1. ... The adjective Vedic may refer to The Vedas, the oldest preserved Indo-Aryan texts. ... The adjective Vedic may refer to The Vedas, the oldest preserved Indo-Aryan texts. ... The term Buddha is a word in ancient Indian languages including Pāli and Sanskrit which means one who has awakened. It is derived from the verbal root budh, meaning to awaken or to be enlightened, and to comprehend. It is written in devanagari script as Hindi: and pronounced as... Pre-Kushana Ayagapatta from Mathura Jainism (pronounced in English as //), traditionally known as Jain Dharma (जैन धर्म) , is a classical religion with its origins in the prehistory of India. ... Ahimsa is a religious concept which advocates non-violence and a respect for all life. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... Popular Japanese fashion magazine throughout the 1990s; the photography of which has recently been reissued in two collections from Phaidon press. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ...

Over the centuries Indian Cuisine has been influenced by the Arab and Chinese traders and conquerors such as the Persians, Mongolians, Turks, the British and the Portuguese. The Arabs (Arabic: عرب ʻarab) are a large ethnic group widespread in the Middle East and North Africa, originating in the Arabian Peninsula of southwest Asia. ... The Persians of Iran (officially named Persia by West until 1935 while still referred to as Persia by some) are an Iranian people who speak Persian (locally named Fârsi by native speakers) and often refer to themselves as ethnic Iranians as well. ...

By 3000 B.C. turmeric, cardamom, pepper and mustard were harvested in India. Rice was domesticated in the Ganges delta around the same period. According to the Ayurveda, food is either satvic, rajasic or tamasic according to its character and effect upon the body and the mind. ^[1] Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other south Asian cooking. ... Genera Aframomum Amomum Elettaria The name cardamom is used for species within three genera of the Ginger family (Zingiberaceae), namely Elettaria, Amomum and Aframomum. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... For the plant and spice of the same name, see the article on mustard. ... Binomial name Oryza sativa L. Rice (Oryza sativa) is a species of grass in the genus Oryza, native to tropical and subtropical southeastern Asia, where it grows in wetlands. ... Early morning on the Ganges The River Ganges (Ganga in Indian languages) (Devanagiri गंगा) is a major river in northern India. ... Ayurveda (आयुर्वेद Sanskrit: ayu—life; veda—knowledge of) or ayurvedic medicine is a comprehensive system of medicine, more than 5,000 years old and based on a holistic approach rooted in Vedic culture. ... It has been suggested that this article or section be merged into guna. ... -1... It has been suggested that satvic be merged into this article or section. ...

Islamic rule resulted in a blending of the non-vegetarian fare of the Middle East and the rich gravies that were indigenous to India, creating what is known as Mughlai cuisine. India was also introduced to kebabs and pilafs (or pulaos). The Mughals were great patrons of cooking. Lavish dishes were prepared during the reigns of Jahangir (1605-27) and Shah Jahan (1627-58). It was in this period that the Portuguese introduced vegetables like potatos and tomatoes in India. This article is in need of attention. ... Left to right: Chenjeh Kabab, Kabab Koobideh, Jujeh Kabab Kebab (kebap in Turkish, kabab in Iran and India/Pakistan, also spelled kebob, kabob) means grilled (or broiled) meat in Persian and Turkish. ... Nuruddin Jahangir (August 31, 1569 - October 28, 1627) was the ruler of the Mughal Empire from 1605 until 1627. ... Taj Mahal - the icon of India, was built (1630 - 1653) by Mughal emperor Shah Jahan as a mausoleum of his loving wife Mumtaz Mahal Ghiyasuddin Shah Jahan (شاہ جحاں, also spelled Shah Jehan, Shahjehan, etc. ...

In the modern times, the Indian cuisine has evolved further both due to European influences, and indigenous innovations. Rasgulla was invented in 1868 in Kolkata. In the last century, the Indian fast food industry has seen rapid growth. Rasgulla (pundor balls in sugar syrup) is one of the most widely available and popular sweetmeats in Eastern India. ... Kolkata (Bangla: কলকাতা, Hindi: कोलकता), is the capital of the Indian state of West Bengal and was capital of British India until 1912. ... Wikipedia does not yet have an article with this exact name. ...

Regional cuisines

See also: List of Indian dishes List of Indian dishes by region of origin. ...

Lunch from Karnataka served on a plantain leaf. See Image for extended descriptions.

Due to India's geography, wheat is a staple of North and West Indian foods. Food from North India is characterised by its thick gravies. Chillies, saffron, milk, yoghurt, cottage cheese, ghee and nuts are common ingredients. Milk based sweets are a huge favourite too. Rice is the primary constituent of Southern and Eastern foods. Eastern India gets heavy rainfall so rice is the major crop. Fish is very popular in the coastal state of West Bengal. ImageMetadata File history File links Download high resolution version (1590x846, 225 KB) Summary Lunch from Karnataka served on a plantain leaf. ... ImageMetadata File history File links Download high resolution version (1590x846, 225 KB) Summary Lunch from Karnataka served on a plantain leaf. ... Karnataka (ಕನಾ೯ಟಕ in Kannada) is one of the four southern states of India. ... Plantains Plantains are hard, starchy bananas used for cooking, as contrasted with the soft, sweet dessert varieties. ... The geography of India is extremely diverse, with landscape ranging from snow-capped mountain ranges to deserts, plains, hills and plateaus. ... Species T. boeoticum T. durum T. monococcum T. spelta References:   ITIS 42236 2002-09-22 Wheat (Triticum spp. ... The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... Saffron is the name given to the dried stigma and part of the style of the saffron crocus, traditionally called Crocus sativus, which are harvested, dried, and used for cooking. ... A glass of cows milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... Yoghurt or yogurt, less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. ... Cottage cheese is a cheese curd product with a mild flavor. ... Wikibooks Cookbook has more about this subject: Ghee Ghee (Hindi घी, from Sanskrit ghá¹›ta घृत sprinkled) is a type of clarified butter important in Indian cuisine and tradition. ... NUTS is an acronym, meaning: Neils Unix Talk Server Nuclear Utilization Target Selection -- counterpart to MAD Nuclear Use Theorists (More properly formatted NUTs) Nomenclature of Territorial Units for Statistics New Ulm Trebuchet Society (Minnesota) See also: NUT This is a disambiguation page — a navigational aid which lists other pages that... Binomial name Oryza sativa L. Rice (Oryza sativa) is a species of grass in the genus Oryza, native to tropical and subtropical southeastern Asia, where it grows in wetlands. ... Groups Conodonta Hyperoartia Petromyzontidae (lampreys) Pteraspidomorphi (early jawless fish) Thelodonti Anaspida Cephalaspidomorphi (early jawless fish) Galeaspida Pituriaspida Osteostraci Gnathostomata (jawed vertebrates) Placodermi Chondrichthyes (cartilaginous fish) Acanthodii Osteichthyes (bony fish) Actinopterygii (ray-finned fish) Sarcopterygii (lobe-finned fish) Actinistia (coelacanths) Dipnoi (lungfish) A fish is a poikilothermic (cold-blooded) water-dwelling... West Bengal (পশ্চিম বঙ্গ, Pościm Bôngo) is a state in the eastern region of India. ...

Staple ingredients and spices

The staples of Indian cuisine are rice, atta (a special type of whole wheat flour), and at least five dozen varieties of pulses, the most important of which are chana (bengal gram;and these are used in different forms, may be whole or after processing them in a mill that removes the skin,eg dhuli moong or dhuli urad, sometimes mixed with rice and excellent for digestion food called khichri similar to the chick pea but smaller and more flavorful), toor (pigeon pea or red gram), urad (black gram) and mung (green gram). Pulses are used almost exclusively in the form of dal, except chana, which is often cooked whole for breakfast and is processed into flour (besan). Most Indian curries are fried in vegetable oil. In North India, mustard oil is traditionally been most popular for frying, while in Western India, groundnut oil is more commonly used. In South India, coconut oil is common. In recent decades, sunflower oil and soybean oil have gained popularity all over India. Hydrogenated vegetable oil, known as Vanaspati ghee is also a popular cooking medium. Binomial name Oryza sativa L. Rice (Oryza sativa) is a species of grass in the genus Oryza, native to tropical and subtropical southeastern Asia, where it grows in wetlands. ... Whole wheat flour is a powdery substance derived by grinding or mashing the entire wheat berry. ... The Food and Agricultural Organisation of the United Nations (FAO) defines pulses as annual leguminous crops yielding from one to 12 grains or seeds of variable size, shape and colour within a pod. ... Binomial name Cicer arietinum L. The chickpea, garbanzo bean or bengal gram (Cicer arietinum) is an edible pulse of the Leguminosae or Fabaceae family, subfamily India. ... Binomial name Cicer arietinum L. The chickpea, garbanzo bean or bengal gram (Cicer arietinum) is an edible pulse of the Leguminosae or Fabaceae family, subfamily India. ... Binomial name Cajanus cajan (L.) Millsp. ... Binomial name Vigna mungo (L.) Hepper Urd, urd bean, urad or black gram (Vigna mungo) is a bean grown in southern Asia. ... Binomial name Vigna mungo (L.) Hepper Urd, urd bean, urad or black gram (Vigna mungo) is a bean grown in southern Asia. ... Binomial name Vigna radiata (L.) R. Wilczek Synonyms The mung bean is the seed of Vigna radiata which is native to India. ... Dal (also spelt dhal, dahl, or daal) is a Sanskrit term common to many South Asian languages referring to pulses which have been stripped of their outer hulls and split, as well as to the thick, spicy stew prepared therefrom, a mainstay of Indian cuisine. ... Gram flour (also known as chana dall, chana flour, besan or chickpea flour) is an ingredient used in Indian cuisine. ... The term mustard oil is used for two different oils that are made from mustard seeds: a fatty oil resulting from pressing the seeds, an essential oil resulting from grinding the seeds, mixing them with water, and extracting the resulting volatile oil by distillation. ... Peanut oil is often used in cooking, because it has a mild flavour and burns only at a relatively high temperature. ... Coconut oil is a fat consisting of over 90 percent saturated fat extracted from coconuts and used in cosmetics and in baking as a cooking oil. ... Binomial name Helianthus annuus L. The sunflower (Helianthus annuus) is an annual plant in the Family Asteraceae with a large flower head (inflorescence). ... Binomial name Glycine max Merr. ...

The most important spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin, turmeric, fenugreek, ginger, coriander and asafoetida (hing). Another very important spice is garam masala which is usually a powder of five or more dried spices, commonly comprising cardamom, cinnamon and clove. Some leaves are commonly used like bay leaf, coriander leaf and mint leaf. Typically in south Indian cuisine curry leaves are used commonly. In sweet dishes, cardamom, cinnamon, nutmeg, saffron and rose petal essence are used. The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ... Binomial name Brassica nigra L. Black mustard (Brassica nigra) is an annual weedy plant cultivated for its seeds, which are commonly used as a spice. ... Binomial name Cuminum cyminum L. Cumin (Cuminum cyminum) is a plant and a spice with a distinctive aroma, popular in Mexican, North African, Middle Eastern, western Chinese and Indian cuisine. ... Binomial name Curcuma longa Linnaeus Turmeric (Curcuma longa, also known as tumeric) is a spice commonly used in curries and other south Asian cooking. ... Binomial name Trigonella foenum-graecum L. Fenugreek, also called methi, is a crop plant grown as a potherb and for the spice made from its seeds. ... Binomial name Zingiber officinale Roscoe Ginger root is used extensively as a spice in many if not most cuisines of the world. ... Binomial name Coriandrum sativum L. Coriander (Coriandrum sativum) is an annual herb commonly used in Middle Eastern, Mediterranean, Indian, Latin American, Chinese, African and Southeast Asian cuisine. ... Asafoetida, Ferula asafoetida (family Umbelliferae), is a resin gum which comes from the dried sap from the stem and roots of the wild fennel genus Ferula. ... Garam masala is a blend of dry-roasted ground spices common in Indian cuisine. ... Binomial name Syzygium aromaticum (L.) Merrill & Perry Cloves are the aromatic dried flower buds of a tree (Syzygium aromaticum, sometimes included in the genus Eugenia) in the family Myrtaceae. ... bay leaves Bay leaf (plural bay leaves) are the aromatic leaves of several species of the Laurel family (Lauraceae). ... Binomial name Coriandrum sativum L. Coriander (Coriandrum sativum) is an annual herb commonly used in Middle Eastern, Mediterranean, Indian, Latin American, Chinese, African and Southeast Asian cuisine. ... Species See text The true mints are perennial herbs in the Family Lamiaceae. ... Binomial name Murraya koenigii (L.) Sprengel The Curry Tree or Curry-leaf Tree is a tropical to sub-tropical tree which is native to India, where its leaves are used as a herb // Description The tree grows 2-5 m tall, with small white, fragrant flowers. ... Genera Aframomum Amomum Elettaria The name cardamom is used for species within three genera of the Ginger family (Zingiberaceae), namely Elettaria, Amomum and Aframomum. ... Binomial name Cinnamomum verum J.Presl Cassia (Indonesian cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... Species About 100 species, including: Myristica argentea Myristica fragrans Myristica malabarica The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. ... Saffron is the name given to the dried stigma and part of the style of the saffron crocus, traditionally called Crocus sativus, which are harvested, dried, and used for cooking. ... Species About 100, see text A rose is a flowering shrub of the genus Rosa and the flower of this shrub. ...

Indian food abroad

Chicken Tikka Masala

Britain has a particularly strong tradition of Indian cuisine that originates from the British Raj. At this time there were a few Indian restaurants in the richer parts of London that catered for British officers returning from their duties in India. Download high resolution version (1560x1215, 1444 KB) Wikipedia does not have an article with this exact name. ... Download high resolution version (1560x1215, 1444 KB) Wikipedia does not have an article with this exact name. ... The British Raj (also simply known as the Raj) was a historical period during which most of the Indian subcontinent, or present-day India, Pakistan, Bangladesh, and Bhutan, were under the colonial authority of the British. ... Part of the London skyline viewed from the South Bank London is the most populous city in the European Union, with an estimated population on 1 January 2005 of 7,500,000 and a metropolitan area population of between 12 and 14 million. ...

In the 20th century there was a second phase in the development of Anglo-Indian cuisine, as families from countries such as Bangladesh migrated to London to look for work. Some of the earliest such restaurants were opened in Brick Lane in the East End of London, a place that is still famous for this type of cuisine. (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901–2000 in the sense of the Gregorian calendar (1900–1999 in the... Brick Lane is a street in the East End of London, site of a Sunday market, heart of the citys Bengali community, former heart of the citys Jewish community, and before that, of its Huguenot community. ... The term East End is most commonly used to refer to the East End of London. ...

In the 1960s, a number of inauthentic "Indian" foods were developed, including the widely popular "chicken tikka masala". This tendency has now been reversed, with subcontinental restaurants being more willing to serve authentic Indian, Bangladeshi and Pakistani food, and to show their regional variations. In the late twentieth century Birmingham was the centre of growth of Balti houses, serving a newly developed style of cooking in a large, wok-like, pan, with a name sometimes attributed to the territory of Baltistan, but more often derived from the Portuguese Balde, meaning 'bucket'. Indian food is now a staple of the British diet: indeed it has been argued that Indian food can be regarded as part of the core of the British cuisine. 1960 (MCMLX) was a leap year starting on Friday (link will take you to calendar). ... Chicken Tikka Masala actually originated in Britain, and not in India. ... The city from above Centenary Square. ... Balti (baahl-tea) is the name for a style of food probably first devised and served in Birmingham, England around the late 1970s, probably 1977. ... Cooking in a wok A wok on an electric stove The wok (Traditional Chinese: 鑊; Simplified Chinese: 镬; pinyin: ; Cantonese: wok6) is a versatile cooking utensil used especially in East Asia and Southeast Asia. ... Baltistan is a region to the north of Kashmir, bordering the Chinese region of Xinjiang. ... Although it has consistently excelled in its desserts and puddings, in terms of its savoury dishes, British cuisine still suffers from a relatively poor international reputation, being typically represented by dishes consisting of heavily cooked meats and vegetables that need to be accompanied by bottled sauces or heavily seasoned after...

In the United States of America, Indian cuisine has become far more popular and prevalent since the 1970s, especially in New York City but also in other large metropolitan areas nationwide, as a result of the huge increase in South Asian immigration. In many Indian restaurants in the U.S., all-you-can-eat buffets with several standard dishes have become the norm. The 1970s in its most obvious sense refers to the decade between 1970 and 1979. ... The city is at the center of international finance, politics, entertainment, and culture, and is one of the worlds major global cities (along with London, Tokyo and Paris) with a virtually unrivaled collection of museums, galleries, performance venues, media outlets, international corporations, and stock exchanges. ... A Chinese buffet restaurant in the U.S. A buffet is a meal-serving system where patrons serve themselves. ...

Indian restaurants are common in the larger cities of Canada, particularly in Toronto and Vancouver where large numbers of Indian nationals have settled since 1970. A number of the more adventurous restaurants have transformed their offerings into so-called Indian "fusion" menus, combining fresh local ingredients with tradional Indian cooking techniques. Template:Hide = Motto: Template:Unhide = Diversity Our Strength City of Toronto, Ontario, Canadas Location. ... Members of Parliament Libby Davies, Ujjal Dosanjh, David Emerson, Hedy Fry, Stephen Owen Members of the Legislative Assembly Gordon Campbell, David Chudnovsky, Adrian Dix, Colin Hansen, Jenny Kwan, Lorne Mayencourt, Wally Oppal, Gregor Robertson, Shane Simpson, Carole Taylor Mayor Sam Sullivan City Manager Judy Rogers Governing Body Vancouver City Council...

Due to a large population of Indians in South Africa, the cuisine of South Africa includes a number of Indian dishes, some unique to South Africa. Asians in South Africa constitute two per cent of South Africas population, and most are of Indian origin, although there is also a small Chinese community. ... South African cuisine varies widely, representing the food of indigenous people and of all those who have immigrated since. ...

Media

Preparation of a Dosa ( info) A colour film with sound showing a plain dosa being prepared. (2.5MB, ogg/Theora format). Problems seeing the videos? Media help.

Image File history File links Image:FilmRoll-small. ... Image File history File links Dosa_preparation. ... A megabyte is a unit of information or computer storage equal to approximately one million bytes. ... Ogg is a patent-free, fully open multimedia bitstream container format designed for efficient streaming and file compression (storage). ... Theora is a video codec being developed by the Xiph. ...

See also

• Cuisine
• Black salt
• Paan

A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin. ... Black salt (kala namak) is an unrefined table salt with a strong sulfurous taste. ... Binomial name Areca catechu Linnaeus Areca nut, or pinang, more commonly known as betel nut, is the seed of the betel palm or Areca catechu, a species of palm tree which grows throughout the Pacific, Asia, and parts of east Africa. ...

Notes

1. ^  Ayurveda on food

External links

Wikibooks Cookbook has more about this subject:

Cuisine of India

Wikimedia Commons has media related to:

Cuisine of India

• Delights of Indian cooking, Best Indian restaurants
• Overview of Indian food and some easy recipes
• Lots of Recipes from India
• Indian Cuisine & Culture Made Easy In The United States
• Everything about Indian cuisine, recipes
• Indian Recipes on CookBookWiki.com
• Kamat's Potpourri

Wikipedia does not have an article with this exact name. ... Image File history File links Commons-logo. ... The Wikimedia Commons (also called Commons or Wikicommons) is a repository of free content images, sound and other multimedia files. ...